Mocha Cupcakes

I can’t live without coffee.

I’m virtually dead to the world before I have that first cup. If I have to make it myself (like Mister BS is out of town) then it’s even more a struggle. Because how is one supposed to make coffee before one has had a cup? It’s a paradox.

I have always loved the smell of brewing coffee, and would get up early to make it for my mom when I was little, even though she wasn’t a pot a day coffee drinker like me.

In high school, I loved going into town to do my homework at a local coffeeshop, and always felt cool and sophisticated with my mocha.

In college, when I met Mister BS, he worked at a coffee shop. We got an espresso machine as a wedding gift, and he would make me lattes. I like lots of sugar and cream.

Now, I drink it black. Like my soul, I say. When really it’s just I’ve grown more averse to dairy as I’ve aged and am even more lazy. With fresh ground beans in a light roast, the flavor is perfect and I don’t want all that cream and sugar interfering.

I guess that’s part of growing up.

But, just because I don’t like my coffee sweet doesn’t mean I don’t appreciate a good chocolate and coffee flavor combination.

These cupcakes are the perfect balance of sweet and bitter, and the icing has enough espresso to give you a bit of a caffeine pick-me-up so you can tackle those dishes.

My mother-in-law feels much the same way, so when it came time to make birthday cupcakes for her, I chose this delicious and oh-so-sweet mocha cupcake recipe.

The cupcakes were a hit. I always feel a bit gluttonous after a dinner at my in-laws, because the vegetarian options are not usually that healthy (I had a pickle, some potato salad, and bread). Luckily I had the foresight to have a big bowl of broccoli before heading over to grandma’s, and I only have half a cupcake (because you have to sample them before serving them, just to be sure you’re not serving someone something gross, am I right?).

Mocha Cupcakes

Ingredients:

Cake

2 sticks butter, softened

1 1/4 c sugar

4 large eggs

1 T vanilla

2 c flour

1/3 c unsweetened cocoa powder

1 1/2 t baking power

1/2 t salt

1 t cinnamon

1/2 t nutmeg

3/4 c strong coffee, room temperature

1/4 c milk (lowfat okay)

1 c semisweet chocolate chips

Frosting

1 cup (2 sticks) unsalted butter, room temperature

3½ cups powdered sugar, sifted

¼ cup heavy cream

¼ cup of your favorite coffee

1 tablespoon instant espresso powder

2 tablespoons cocoa powder

Directions:

Preheat oven to 350F. Line cupcake pan with paper cups.

Beat butter for 3 minutes until fluffy. Add sugar and beat for 2 more minutes. Add eggs and beat one at a time. At vanilla.

In second bowl, whisk together flour, cocoa, baking powder, and salt. Combine coffee and milk.

Add dry ingredients in 3 stages to butter mixture, alternating with liquid. Fold chocolate chips in with last batch of flour. Don’t overmix.

Bake 16-20 minutes until a toothpick knife inserted in the center comes out clean.

To make the frosting, beat butter until smooth. Add powdered sugar one cup at a time. Add cream and coffee, and blend until incorporated. Add espresso powder and cocoa and blend until light and fluffy.